Family food for sister Merrilee and me! Meatballs are the spice and meat selections that make them different. Try to use veal it makes a huge difference in taste.The sauce requires fresh dill but is easy to make- it cooks in the pan with the meatballs. If you add this to your meals each month you will have a great dinner and left overs for meatball sandwiches. So its two meals
- add 1/2 pound ground veal (or use very good beef)
- add 1/2 pound ground pork (or sausage without spices)
- add 1/4 cup finely grated sweet onion
- add 1/3 c milk
- add 1/4 cup Parmesan grated fine
- add 1 egg, slightly whisked
- add 4 pieces of bread - processed into crumbs
- add 1/8 cup seltzer water
- add 1/2 tsp sage
- add salt n pepper to taste
- add rye flour to dust balls
- add Sauce
- add 1 cup beef broth
- add 1/2 cup sour cream
- add fresh dill - 1-2 tbsp minced
- I like to use a large food processor but you can use a bowl. With processor use 4 slices of dried bread and make the bread crumbs before you begin, set aside. Chop or process onion and set aside. Clear bowl ready for meat mixture.
- Mix the veal (or beef) and pork together in a bowl or processor and stir in the milk, onion, and egg. Mix the bread crumbs into the meat then remove to bowl and hand knead well to finish. Stir in the seltzer water, add the sage, salt and pepper, and mix well. The mixture will be wet so chill for 30 min.
- Heat oil/2 tbsp butter in a 10-12" skillet over medium heat. You can use a large electric skillet if you like.
- Form your meatballs using a small ball of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball; small egg size. Lightly roll in a small bowl of rye flour to dust only.Place the meatballs into the heated skillet, and fry for about 15 minutes per side. Watch the time they will stick if you turn them to soon, adjust the heat to just brown them.
- Stir together 1 cup of beef broth into 1 cup sour cream with the chopped fresh dill. Lower the temp of the burner and pour sauce over the meatballs and cover the skillet for five minutes more. Serve meatballs with the sauce on top and put a sprig of dill on the side.
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